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Creamy Vegan Mushroom Pasta

This comforting dish features sautéed cremini mushrooms cooked until golden and fragrant, then combined with coconut milk to create a velvety, plant-based sauce. Tossed with al dente pasta and finished with fresh herbs and lemon, it offers a rich, earthy flavor with a silky texture and hearty appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: vegan
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 300 g cremini mushrooms sliced into thick slices
  • 3 cloves garlic finely minced
  • 250 g wide pasta (pappardelle or similar)
  • 400 ml coconut milk full-fat for creaminess
  • 2 tbsp olive oil extra virgin preferred
  • 1 unit lemon for fresh juice
  • a handful fresh parsley chopped
  • to taste salt and pepper

Equipment

  • Large skillet
  • Large pot
  • Knife
  • Wooden Spoon
  • Measuring jug

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Once shimmering, add the sliced cremini mushrooms and sauté for about 8-10 minutes, stirring occasionally, until they turn golden brown and fragrant.
  3. Add the minced garlic to the skillet with the mushrooms and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
  4. Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly and develop a creamy, velvety texture.
  5. Season the sauce with salt and pepper to taste. Squeeze in fresh lemon juice for brightness, and stir to incorporate.
  6. Add the drained pasta to the skillet with the mushroom sauce. Toss gently to coat all the noodles evenly, cooking for another 1-2 minutes until heated through and flavorful.
  7. Finish by sprinkling chopped parsley over the pasta. Give everything a final gentle toss, then taste and adjust seasoning if needed.
  8. Serve immediately, garnished with extra herbs or lemon wedges for an added fresh touch. Enjoy this rich, earthy, and silky vegan mushroom pasta hot from the stove.